Cut tofu into cubes and brown tofu in a little oil. In a separate pan, sauté carrots and onions until crisp-tender. Add 1/4 teaspoon salt and set aside.

Sauté bok choy, lime zest, ginger and garlic in some of the peanut oil. In a small container, mix chili and garlic, water, soy sauce and cornstarch in vegan chicken broth. Stir into bok choy and add remaining salt.

When bok choy leaves are wilted and stems are beginning to brown, add the carrots and onions. Stir in tofu and stir-fry just until hot.

Serve with brown rice and garnish with peanuts or toasted sesame seeds.